Are you sick of throwing away food every week? Me too! My New Years Resolution this year is to stop wasting ingrediants and be accountable to the food I buy! This daily dish of my journey to cook accountably will chronicle my fun in the kitchen. It's my goal to create delicious, healthy food from ingrediants I buy each week without wasting an ounce! I'll share my favorite new recipe creations. I just wish you had smell-a-vision!

Sunday, May 8, 2011

Freshly Simply Spring

The trees are in full bloom. Green is surrounding us both outdoors and in our grocery stores. The rich, thick comfort food of winter is being replaced by the fresh, bright and very green produce arriving in stores. This is by far one of my favorite food seasons! One of my favorite delicacies, artichokes (carciofo in Italian), has arrived. They come in all different shapes and sizes. I picked a purple one up tonight and I can't wait to indulge in this delightful treat tomorrow evening! A more versatile and accessible vegetable is asparagus. It is this time of year that produces the thin, delicate, and crisp veggie that I adore to work with and eat! I have too many favorite ways to eat it, so I'll share just one for now. Pan seared to an al dente finish is the best. As you sear the asparagus over high heat, the flavor intensifies and the color brightens. When seared for only two to three minutes, it stays crisp on the inside and deliciously tender on the outside. One of my favorite seasonings is salt, pepper, and lemon zest. Finish it with a splash of balsamic vinegar at the end, and this dish is like eating green candy! Tonight I choose to steal a beautifully simple shrimp scampi recipe from my friends Anna and Diego and added asparagus to it. Delicious! I can not wait to make this delight for all my friends and family!

Shrimp scampi and cheese ravioli with asparagus. I hope you enjoy this as much as I did tonight, and I will tomorrow for lunch!

Boil 2 qt. water for ravioli. Clean, devein, and detail shrimp. Pat dry. Chop garlic, parsley and asparagus. In a saute pan, heat butter. Toss shrimp in saute pan for 3 minutes or until shrimp is fully cooked. Remove shrimp from saute pan. Salt the boiling water and add ravioli. In the saute pan, add asparagus, red pepper flakes and a pinch of salt. Sear asparagus for 2 minutes. Add garlic and parsley and toss. Turn heat on saute pan to med-low. Add shrimp back to saute pan and toss. The ravioli should be floating in the boiling water by this time. Once all the ravioli is cooked, add ravioli to asparagus and shrimp mixture and toss. Serve immediately. Top with a sprinkle of freshly grated Pecorino cheese. Enjoy!

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About Me

Although I'm in a technical industry, my passion is food! My happy place, when a dish marries ingrediants that are so perfect and delicious that it makes me dance...now that is what a foodie is all about!